Queensland \"pickled\" pineapple meringue with raspberry sau
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Pickled pineapple: | ||
200 | grams | Pineapple -- cubed |
1 | litre | Water |
300 | grams | Sugar |
120 | grams | Pink peppercorns |
Meringue: | ||
100 | grams | Slivered almonds lightly |
Toasted and chopped | ||
50 | grams | Candied orange peel |
30 | millilitres | Kirsch |
5 | Egg whites | |
100 | grams | Sugar |
240 | millilitres | Double (heavy) cream |
Whipped | ||
Raspberry sauce: | ||
230 | grams | Raspberries fresh or frozen |
100 | grams | Sugar |
Chocolate spires: | ||
200 | grams | Semi-sweet chocolate |
Directions
To prepare pickled pineapple: place ingredients in a saucepan and bring to a boil. When mixture boils, remove from heat and cool at room temperature.
Repeat procedure 4 times. Drain and chop the pineapple; set aside for meringue. Discard cooking liquid. To prepare the meringue: mix the chopped pineapple, almonds, orange peel Beat egg whites until soft peaks form; gradually add sugar and continue beating until very stiff. Fold whipped cream into beaten egg whites, then fold in the pineapple mixture. Spread mixture on a tray 20x35cm and freeze overnight. To prepare the raspberry sauce: place raspberries and sugar in a saucepan and bring to a boil.
Lower heat and simmer 12 mins. Strain through a fine sieve. To prepare the chocolate spires: melt chocolate in a double boiler. Thinly spread melted chocolate on greased surface, such as a cookie sheet, Chill chocolate until hard. Carefully cut out spire shapes, using a hot knife. Set aside. To assemble and serve: cut the frozen meringue into 7.5cm circles, using a biscuit cutter. Place on individual plates and arrange 3 chocolate spires on top. Typed for you by Sherree Johansson.
Recipe By :
From: Date: 05/30 File